Poke holes in the sausage links.
Use a large cast iron pot to brown the links of sausage.
Cover the sausage about halfway with water and place the lid on the pot. Let it steam for approximately 30 minutes. Add water as needed to prevent scorching and sticking. This will also allow to make its own gravy (save and set aside for later). Remove sausage and slice into 1/2 to 3/4 inch thin slices and set aside in a dish.
In the large pot with the sausage gravy add the onions, garlic and butter. After butter has melted add the tomato paste, V-8 and the sugar. Season with cajun spices and simmer for 30 to 45 minutes.
Add water as needed to make a thin gravy or leave it thick.
Serve over rice with French bread to sop up the gravy
Use a large cast iron pot to brown the links of sausage.
Cover the sausage about halfway with water and place the lid on the pot. Let it steam for approximately 30 minutes. Add water as needed to prevent scorching and sticking. This will also allow to make its own gravy (save and set aside for later). Remove sausage and slice into 1/2 to 3/4 inch thin slices and set aside in a dish.
In the large pot with the sausage gravy add the onions, garlic and butter. After butter has melted add the tomato paste, V-8 and the sugar. Season with cajun spices and simmer for 30 to 45 minutes.
Add water as needed to make a thin gravy or leave it thick.
Serve over rice with French bread to sop up the gravy
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